Place 1/4 cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.

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Recent Reviews

In addendum to the previous post, after observing that the custard had softened a bit, I put the pie in the refrigerator and it congealed back just fine, this an EASY recipe!

genevievesice from Arizona/ Corsica /

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While in France and having no cranberry in sight I decided to make it with a meringue topping, and using a store bought "pate sablee". The custard suffered a bit from the rapid passage through the oven, but the result was still delicious and lauded by all. I think in the future I will try it again but before adding the top I will place the pie in the freezer for one hour, then add the top, then cook the meringue, that should keep the custard from melting at all.

genevievesice from Arizona/Corsica /

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I've made this pie
twice since
Thanksgiving and
both times, it was a
big hit. I brought
it to a family
dinner along with a
pan of brownies for
the kids but the
kids wanted nothing
to do with the
brownies and instead
were all over the
pie! I'll admit I
didn't make the
topping. I simply
sugared/macerated
some frozen summer
berries and served
that as the topping.
I have added this as
a family favorite to
my recipe
collection!

elbehling from Silver Lake, Wi /

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do not attempt if you do not regularly cook! I brought this to thanksgiving and what a mistake. The topping and crust is great but the middle takes practice. Make sure to read through all the directions carefully before you attempt.

A Cook from seattle, wa /

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Great chiffon pie. I made this one day ahead and it worked just fine. Sauce is excellent.